Biggie on the Walls, LV in the Glass, and Roasted Chicken from the Heart
What I Missed—And What I’m Taking With Me Anyway
The plan was simple: wrap up a whirlwind NYC work trip, hop a flight to Chicago, and spend the weekend deep in conversation, collaboration, and connection at the NRA Show. I'd lined up meetings I was truly excited about—with makers, partners, and producers I genuinely believe in. I had my pitch materials, my decks, and my mindset all dialed in.
But if you’ve ever worked in this industry—or tried to fly out of New York in the middle of spring storm season—you already know how this ends.
All flights were cancelled. Every. Single. One.
I scrambled to rebook, stayed up late refreshing apps and calling airlines, but by the time Sunday arrivals were even an option, the show would basically be over. So instead of heading to Chicago, I flew home to Miami Friday night feeling… honestly? Gutted.
Because I care. Because I wanted this. And because showing up—fully prepared and full of intention—is something I don’t take lightly.
But here’s what I know:
This work doesn’t stop because a plane didn’t take off.
What I Was Headed to Chicago For
Just because I didn’t walk the floor doesn’t mean I’m not still chasing the good stuff. I’ll be following up with a few standouts directly—because relationship-building doesn’t have to stop when travel plans do.
Here’s what I had my eye on at the NRA Show this year:
✅ Artisan and emerging charcuterie & cheese brands
✅ Small-batch beverage producers doing things with flavor and identity
✅ Global snacks with a purpose
✅ Kitchen tech & gear that actually solves real problems
✅ Chic, functional uniforms that reflect who we are in the kitchen and beyond
I’ll be spotlighting the standouts in future posts—because I’m still having the conversations. Just from a different zip code.
The NYC Reset I Didn’t Know I Needed
✨ Sound healing with Katie at Paramount Club
I went places in my mind that helped me let go of things I didn’t even know I was still carrying. Paramount is now open to the public—and it’s not just a healing space, but a swanky, chill co-working and gathering spot with great food and coffee. If you’re in NYC, go.
🥯 A quick visit to Walls Bake Shop in Long Island
I’ve been going for years, and no trip to see my brother and sister-in-law is complete without it. I still carry pounds of rugelach back to Miami, and the Philly Fluff is in a league of its own.
🥂 A Sex and the City–style moment at LV Café
The café was closed for a private event, but thanks to my dear friend, Chef Christophe, we were welcomed in like family. It was just me and my two best friends—meeting each other for the first time—having a private moment at the bar.
We sipped LV-monogrammed cocktails, shared a rich chocolate mousse, and talked about life, love, and legacy. The bartender? A spot-on delight. And the signature drink from their Paris location—a mix of passionfruit, vanilla, and fabulousness—was divine.
🎧 I talk more about the luxury café trend in this podcast with Anna—skip to minute 30 for the juicy bit (plus a Miami rooftop rumor 👀).
Dinner at Crown Shy (And a Whole Lot of Inspiration)
Then came a dinner that hit deep.
I sat down for a meal—and a long conversation—with the culinary director at Crown Shy, and it was everything I needed.
Each dish begins with a classic idea, then evolves and transforms—growing the same way people do. The result is food that’s honest and creative, nostalgic and new. There’s real soul on the plate.
What really moved me? The chef invites cooks in the kitchen to collaborate and co-create, encouraging them to bring their story and background into the process. The kitchen team is as diverse as the menu itself. That energy shows up in every bite.
We ate more than we needed to—and had zero regrets.
The playlist was fire. The walls were covered in bold Biggie Smalls artwork, instantly transporting me back to my ‘90s NYC roots. It was a love letter to New York, to flavor, and to everything I’ve always loved about this industry.
By the Way... My Website Is Finally LIVE
This deserves a little confetti 🎉
After months of dreaming, editing, obsessing, and refining, nicolevotano.com is officially live—and I’m so proud of what we built. Check it out by clicking the button.
Inside, you’ll find:
My full culinary journey—from restaurants to robotics
Ways to work with me one-on-one or on new concepts
My favorite ingredients, tools, and city travel guides
→ Check out the City Guides for your next food-fueled tripBack issues of this newsletter (catch up if you’re new here!)
🙏 Huge thanks to Anna Anisin and the Formulatedby team for turning my vision into something real and beautiful.
Cook This: Two Recipes for Real Life
Whether you're recovering from travel or just need something satisfying and simple, here are two go-tos from my current rotation:
🍗 Sheet Pan Lemon Chicken with Veggies & White Wine
Ingredients:
4–6 bone-in, skin-on chicken thighs
2 large onions, sliced
1 lemon, sliced thin
3–4 cloves garlic, smashed
1 cup dry white wine
1–2 Yukon gold potatoes, cubed
1 small head of broccoli or cauliflower, chopped
Optional: cubed butternut squash
Olive oil, salt, pepper, chili flakes, fresh herbs
Instructions:
Preheat oven to 425°F.
Toss all the veg and garlic on a sheet pan with olive oil, salt, and pepper.
Nestle the chicken thighs in, skin side up. Season well. Top with lemon slices.
Pour wine around the base of the pan (not over the chicken skin).
Roast for 35–45 minutes until golden and crispy. Broil the last few minutes if you want extra crunch.
Serve with fresh herbs and crusty bread to soak up the juices.
🍫 Chocolate Mousse à la LV Café (with a Crunch)
Ingredients:
6 oz dark chocolate (70%), chopped
3 tbsp unsalted butter
3 eggs, separated
1/4 cup sugar
1/2 cup heavy cream
Pinch of salt
Optional: espresso powder or brandy
For the topping:
Toasted hazelnuts, cocoa nibs, crushed amaretti cookies, or feuilletine
Flaky Maldon salt
Instructions:
Melt chocolate and butter over a double boiler. Stir in espresso/brandy if using.
Off heat, whisk in yolks one at a time. Let cool.
Beat whites with a pinch of salt to soft peaks. Add sugar gradually and whip until glossy.
Whip cream separately to soft peaks.
Fold cream into chocolate. Then gently fold in the egg whites.
Spoon into cups and chill at least 2 hours.
Top with your crunch and a sprinkle of flaky salt before serving.
Your Turn: Where Are You Escaping to This Summer?
Are you sticking around or booking a trip?
More importantly—what are you most excited to eat wherever you're headed?
Hit reply and tell me—I always love hearing from you.
If you enjoyed this, it would mean the world if you’d:
💌 Share it with a friend who needs travel + food inspo
💻 Visit nicolevotano.com and explore what’s new
🗂️ Bookmark this to come back for next week’s website tour + summer guide
📸 Follow me on Instagram and LinkedIn for even more behind-the-scenes
All my best,
Nicole Votano
Food & Travel Writer | Chef | Founder, Pop Concepts
nicolevotano.com | @thechefnicole
📰 Nicole’s Global Palate on Substack